Paneer Tikka Tacos with Mango Salsa (Indian × Mexican)

Method

1. Cut the paneer into fingers about 1.5 cm thick. In a bowl, mix the yoghurt, grated garlic, chilli powder, garam masala, cumin, part of the salt and a little of the oil. Toss the paneer in it gently and leave for 15 min.

   Add in this stepPaneer 200 gGreek yoghurt (for the marinade) 60 gGarlic cloves 2Kashmiri chilli powder 1 tspGaram masala ½ tspGround cumin ½ tspSalt ½ tspNeutral oil ½ tbsp

2. Salsa: dice the mango into 1 cm cubes, finely chop the red onion, and seed and finely chop the jalapeño. Mix with most of the chopped coriander, the juice of half the lime and a little salt.

   Add in this stepRipe mango ½Red onion ½Jalapeño ½Fresh coriander (cilantro) 7 gLime ½Salt ⅛ tsp

3. Crema: stir the crema yoghurt with finely chopped mint, a squeeze of lime and a little salt until smooth.

   Add in this stepGreek yoghurt (for the crema) 60 gMint leaves 5 gLime ¼Salt ⅛ tsp

4. Heat the remaining oil in a 24 cm frying pan on medium-high heat, lay the paneer in a single layer and cook for 5 min, turning with tongs until every side has deep brown patches. Don't move it too often or the coating will come off.

   Add in this stepNeutral oil 1 tbsp

   medium-high heat

5. Warm the tortillas one at a time in a dry pan on medium heat, about 30 seconds per side, 2 min in total. When they are soft, pliable and lightly spotted, wrap them in a clean tea towel to keep warm.

   Add in this stepCorn tortillas (15 cm) 4

   medium heat

6. Lay shredded cabbage on each tortilla, then add paneer, mango salsa and mint crema. Scatter over the remaining coriander and serve straight away with the rest of the lime cut into wedges.

   Add in this stepCabbage, finely shredded 60 gFresh coriander (cilantro) 3 gLime ¼